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Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Friday, August 17, 2018

Lebanese Tarator Sauce

I read about this tahini based sauce a few months ago and have since served it over lamb, fish, chicken, and vegetables….I love it! And it lasts in the fridge for up to 10 days, so make lots.

In a food processor combine a ½ cup of tahini, a 1/3 of a cup of water, the juice of two lemons, three chopped garlic cloves, a half a teaspoon of salt, and a pinch or two of cayenne. Run until very smooth, about a minute. Add a generous handful of chopped parsley and quickly pulse two or three times. Use liberally.